Gnocchi with corned beef and braised cabbage
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 570, total fat 27 G., saturated fats 11 G., proteins 20 G., carbohydrates 65 G., fiber 7 G., cholesterol 75 mg, sodium 1475 mg, sugar 6 G.
Calories 570, total fat 27 G., saturated fats 11 G., proteins 20 G., carbohydrates 65 G., fiber 7 G., cholesterol 75 mg, sodium 1475 mg, sugar 6 G.
This simple recipe combines Italian gnocchi with Irish corned beef and braised cabbage. It's filling and delicious. Even though it's made from scratch, the dish still feels homemade, and the potato gnocchi are a welcome substitute for traditional potatoes.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 tablespoons unsalted butter
- 3 tablespoons extra-virgin olive oil
- 2 carrots, chopped
- 1 onion, chopped
- 1 teaspoon fresh thyme
- Half a small head of Savoy or white cabbage, finely shred, removing the core
- 1 package (500 g) of potato gnocchi
- 170 g thin slices of corned beef, cut into 1 cm pieces.
- 1 tbsp. grainy mustard
- 2 tbsp chopped fresh chives
We recommend
Recipes with similar ingredients: Savoy cabbage, gnocchi (dumplings), pastrami, carrot, whole grain mustard, thyme
Cooking the dish according to the recipe:
- Bring a large saucepan of water to a boil and season with salt. In another large saucepan or Dutch oven, melt 2 tablespoons of butter with the olive oil over medium-high heat. Add the carrots, onion, thyme, and a large pinch of salt to the hot oil. Cook, stirring occasionally, until the vegetables begin to soften, about 4 minutes. Add the cabbage, 1/2 teaspoon of salt, and a few grinds of freshly ground black pepper. Cook, stirring occasionally, until the cabbage is tender, about 5 minutes.
- Add the gnocchi to the boiling water and cook according to package directions. Set aside 1 cup of the gnocchi cooking water, discard the remaining cooking water, and add the gnocchi to the cabbage mixture. Add 3/4 cup of the gnocchi cooking water, the corned beef, mustard, and the remaining 2 tablespoons of butter. Reduce the heat to medium and cook, stirring and tossing to combine, for 1 to 2 minutes, adding another 1/4 cup of the gnocchi cooking water if needed; season with salt and pepper to taste. Divide the gnocchi among plates. Garnish with chives.
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